Creamy Homemade Tomato Soup

This creamy homemade tomato soup is simple for a cozy meal and full of flavor from basil, cream, and parmesan cheese!

Tomato soup is such a nosigalic soup for many. Being curled up on a big arm chair with a bowl of Campbell's tomato soup and half a grilled cheese is probably a similar memory for every child of the 1980's and 1990's. While canned tomato soup will always have a fond spot in my childhood memory, a homemade version is truly so much better! Nothing compares to the intense tomato and basil flavor balanced with a creamy texture and the saltness of parmesan cheese.

This soup also makes a great weeknight meal as it comes together in 30 minutes!

Cozy Tips for Creamy Homemade Tomato Soup

• Use crushed tomatoes instead of diced tomatoes for a smoother texture.
• An immersion blender is a great option to puree the soup. Here is one I have used for years!
• Fresh basil will make the herb flavor of this soup more vibrant, but dried basil works too!
• Parmesan cheese gives this soup the extra burst of flavor and saltness to balance the tomato and cream, but if you do not have cheese on hand you can leave it out.
• Homemade chicken broth such as the one here, is always the best option but store bought will work too. To make this vegetarian, use vegetable broth.
• Pair this soup with a grilled cheese on rustic bread with ham and mustard or cube up some rustic bread and bake or sauté in a pan with salt and pepper to make croutons!

Ingredients for Creamy Homemade Tomato Soup

• 3 Cups Chicken Broth
• 1 Cup Heavy Cream
• 1 16oz Can of Crushed Tomatoes (San Marzano)
• 1 6oz Can Tomato Paste
• ¼ Cup Grated Parmesan Cheese
• Few Sprigs of Fresh Basil or 1 tablespoon of Dried Basil
• 2 Cloves of Chopped Garlic
• ½ Onion Chopped
• 1 tablespoon of Butter or Olive Oil
• Salt
• Pepper

Supplies for Creamy Homemade Tomato Soup

• Immersion Blender
• Large Pot
• Wooden Spoon

The Cozy Details

Step 1: Gather all of the ingredients. Chop the garlic and onion. In a large pot, melt the butter or olive oil. over medium heat. Place the garlic and onion into the pot and cook a few minutes until the onion is soft and translucent.

Step 2: Add in the crushed tomatoes, broth and tomato paste and stir. Bring to a gently boil and then reduce the heat to low.

Step 3: Next, add in the basil. Stir and cook for a few minutes. Then using an immersion blender or transfer to a blender, puree the soup till smooth. (Once smooth, if using a blender place the soup back into the pot.)

Step 4: Add in the cream, cheese, salt and pepper. Stir to combine. Allow the soup to simmer on low for the cheese to melt into the liquid and for all of the flavors to come together for about 10-15 minutes.

Now it is ready to serve!

Now the only question is what will you pair your soup with? Grilled Cheese or, loaf of French bread or croutons?